Tangy goat cheese and mustard help the crunchy crust of panko crumbs cling to this garlic-and-rosemary-studded roast lamb. If your panko isn’t quite as golden-brown as you’d like it once the lamb is fully cooked, you can put it under the broiler (on the lower rack) for a minute or two, keeping a close watch so that it doesn’t burn.
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This is my most favorite recipe..but personally, I buy the Hand of the Lamb and not the Leg...Because.the Hand is more Jucy and softer...Thank you..
Too bad this is not a recipe for good old American lamb! Why is that so difficult to find at U.S. grocery stores?
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